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My Peach Bread Pudding recipe is made with stale sourdough bread, sweet peaches, warm spices, and a rich caramel sauce poured over the top. It’s soft, custardy, buttery, and perfect for summer dinner parties, holidays, Sunday dinner, or anytime you want a dessert that makes folks go quiet after the first bite.
Here are some homemade ice creams and toppings to serve on top: Vanilla Ice Cream, Butter Pecan Ice Cream, Sweet Potato Pecan Ice Cream, Spiked Whipped Cream, and Peach Cobbler Ice Cream.
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Imagine spooning into warm peach bread pudding where the bread has soaked up a cinnamon-nutmeg custard, the peaches bring a juicy sweetness, and the caramel sauce melts into every corner. That’s what makes this dessert special: it has the comfort of classic bread pudding, the bright flavor of peaches, and the richness of homemade caramel. The texture should be soft and custardy in the center, slightly golden brown around the edges, and sturdy enough to hold together when served warm.
I love bread pudding, and it has always been one of those resourceful desserts built from simple ingredients: day-old bread, milk, eggs, sugar, and whatever fruit or flavor was on hand. Instead of wasting stale bread, cooks turned it into something rich, filling, and comforting. This peach bread pudding recipe keeps that same spirit while adding juicy peaches, warm spices, and caramel sauce to make it feel special enough for a holiday table without overcomplicating the process.
The key to great bread pudding is letting the bread absorb the custard without turning mushy. Day-old bread works best because it soaks up the custard while still holding its shape. If your bread is fresh, toast or dry the cubes in a 200°F (95°C) oven for 10 to 15 minutes before mixing, so they can absorb the custard properly and bake into a pudding with body instead of falling apart.
Peach Bread Pudding Key Ingredients
Here are the key ingredients you need to make this easy peach bread pudding at home.
Sourdough Bread
Stale sourdough bread gives this peach bread pudding structure, chew, and a little tang that balances the sweetness of the custard and caramel sauce. Day-old bread works best because it absorbs the custard without becoming mushy. Brioche, challah, French bread, Italian bread, croissants, or your favorite gluten-free artisan loaf can also be used.
Frozen Peaches
Peaches add juicy sweetness, making this bread pudding taste bright and comforting at the same time. Fresh peaches provide the best flavor when they are in season, but frozen peaches work great and make this recipe easy to enjoy year-round. If using frozen peaches, do not drain the thawed liquid, as it has a great peach flavor.
Whole Milk
Whole milk gives the custard body and helps soften the bread as it bakes. You can use your milk of choice, but whole milk creates a richer texture. For a dairy-free version, use oat milk or almond milk with coconut cream to help replace some of the richness.
Dark Brown Sugar
Dark brown sugar sweetens the custard while adding a deeper molasses flavor that pairs beautifully with peaches, cinnamon, nutmeg, and caramel sauce. Raw cane sugar can be used if that is what you have, but dark brown sugar gives the pudding more depth.
Unsalted Butter
Melted butter adds richness and helps the custard bake up tender. If you use salted butter, omit the kosher salt from the recipe so the bread pudding does not become too salty.
Eggs
Eggs help set the custard and give the bread pudding its soft, sliceable texture. They bind the milk, sugar, butter, and bread together so the finished dessert holds its shape while staying tender.
Vanilla Extract
Vanilla extract rounds out the custard and gives the bread pudding a warm bakery-style flavor. It blends with the peaches and spices without overpowering them.
Cinnamon and Nutmeg
Cinnamon and nutmeg bring warmth to the custard and make the peaches taste even sweeter. These spices give the bread pudding that cozy holiday flavor without taking over the dish.
Heavy Cream
Heavy cream makes the caramel sauce rich, smooth, and pourable. Whipping cream can be used as a substitute, but heavy cream gives the sauce the best body.
White Sugar
Sugar forms the base of the caramel sauce. As it cooks with water and salt, it melts and turns golden before the cream is stirred in to create a smooth caramel topping.
How to Make Peach Bread Pudding
This easy peach bread pudding comes together with bread soaked in custard, sweet peaches, warm spices, and a homemade caramel sauce, making every bite rich and comforting. Just make sure the bread has time to soak up the custard before baking, because that’s what gives bread pudding its soft, spoonable texture.
Step 1: Preheat oven to 350°F (175°C). In a bowl, soak the bread cubes in 2 cups of milk.
Step 2: In a large bowl, beat the dark brown sugar and melted butter with a hand mixer until the mixture looks like wet sand.
Step 3: Add the eggs one at a time, mixing until fully blended. Mix in the vanilla extract, kosher salt, cinnamon, and nutmeg into the egg mixture.
Step 4: Stir in the remaining milk, soaked bread, and peaches until everything is evenly combined.
Step 5: Butter a 9 x 13 baking dish, then pour the bread pudding mixture into the dish. Place on a baking sheet to catch any spills. Bake for 20 minutes, then reduce the oven to 300°F (150°C) and continue baking for 1 hour, or until the center has a slight jiggle but is mostly set and golden brown.
Step 6: While the bread pudding bakes, make the caramel sauce. In a large pot over high heat, add sugar, water, and kosher salt; cook for about 5 minutes, or until the sugar melts and turns caramel-colored.
Step 7: Remove from the heat and carefully add the heavy cream. The mixture will steam and bubble up. Return the caramel to low heat and stir until smooth. Serve the peach bread pudding warm with caramel sauce spooned over the top.
Storing Peach Bread Pudding
Peach bread pudding can be made 1 to 2 days in advance, then cooled, tightly covered, and refrigerated. Store baked bread pudding in the refrigerator for 2 to 3 days, and reheat it in a 350°F (175°C) oven for 10 to 15 minutes or until warmed through.
Baked bread pudding can be frozen for up to 2 months, then defrosted overnight in the refrigerator before reheating.
The caramel sauce can be made 1 day in advance and stored in an airtight container in the refrigerator. It will thicken as it cools, so transfer it while it is still warm. Reheat caramel sauce gently in the microwave or in a small saucepan over low-medium heat, stirring until smooth.
Pro Recipe Substitutions, Tips and Tricks
Here are my top tips for making the best peach bread pudding every time.
- Use day-old bread for the best texture; slightly dry bread absorbs the custard without becoming mushy.
- If your bread is fresh, dry the cubes in a 200°F (95°C) oven for 10 to 15 minutes before adding the custard.
- Brioche, challah, French bread, Italian bread, croissants, sourdough, or your favorite gluten-free artisan loaf all work well in bread pudding.
- If you need a gluten-free option, substitute your favorite gluten-free artisan loaf for the sourdough bread.
- Soak the bread mixture for 30 minutes before baking if you have extra time, so the custard can fully absorb.
- Fresh peaches provide the best flavor when in season, but frozen or canned peaches can also be used. If using frozen peaches, do not drain the thawed liquid because it carries a lot of peach flavor.
- If your peaches are very ripe and sweet, reduce the sugar by about 25% so the bread pudding does not become overly sweet.
- The recipe can be halved for a smaller portion or doubled for a larger gathering.
- Use oat milk or almond milk with coconut cream to make a dairy-free version.
- Salted butter can be used instead of unsalted butter, but omit the kosher salt from the custard if you make that swap.
- Store-bought caramel sauce can be used if you do not have time to make homemade caramel.
- Simmer the caramel sauce for about 5 minutes to thicken it. Add a pinch of salt to the caramel sauce to enhance the flavor and keep it from tasting flat.
- Use heavy whipping cream for a rich caramel sauce; half-and-half works as well if that is what you have.
- Re-warm caramel sauce in the microwave or in a saucepan before serving so it pours smoothly over the bread pudding.
- Serve warm peach bread pudding with vanilla ice cream, vanilla sauce, whipped cream, or salted caramel sauce.
- Here are some more of my bread pudding recipes: New Orleans Bread Pudding with Bourbon Sauce and Banana Bread Pudding.
FAQs
Here are readers' top questions about peach bread pudding.
Can you put peaches in bread pudding?
Yes, peaches are great in bread pudding because they add natural sweetness, juiciness, and bright fruit flavor to the custard. Fresh peaches are best when they are in season, but frozen or canned peaches can also be used.
What is the secret to bread pudding?
The secret to good bread pudding is using slightly dry bread and letting it absorb the custard. Day-old bread, brioche, challah, French bread, sourdough, or croissants work well because they hold their shape while soaking up the milk, eggs, sugar, and spices.
More Peach Recipes
If you love peaches, you'll want to add these to your rotation.
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Preheat oven to 350°F. Make sure your bread is stale or toasted if it's fresh. Get all ingredients for the bread pudding on the counter.
Step 2: Measure each ingredient into its own individual bowl.
Step 3: Start following the recipe and get ready for the yummy peach bread pudding you've ever enjoyed.
So this year, instead of the same-old dessert table, switch it up with this Peach Bread Pudding with Caramel Sauce. It’s easy to make and will definitely WOW your guests. I promise you won’t be disappointed! Make the recipe today and leave me a 5-star rating if you love it as much as I do. Happy Friendsgiving, everyone!
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📖 Recipe
Peach Bread Pudding with Caramel Sauce
Ingredients
Peach Bread Pudding:
- 4 cups whole milk
- 10 oz. stale sourdough bread diced
- 1 ¼ cups dark brown sugar
- 1 stick melted unsalted butter plus 1 tablespoon room temperature
- 4 large eggs
- 1 tablespoons vanilla extract
- ¼ teaspoon kosher salt
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons nutmeg
- 16 oz. frozen peaches thawed
Caramel Sauce:
- 1 ½ cups sugar
- ½ cup water
- ¼ teaspoon kosher salt
- ¾ cup heavy cream
Instructions
- Preheat the oven to 350°F. In a bowl soak bread in 2 cups of milk. In another bowl beat sugar and butter together with a hand mixer, until mixture resembles wet sand. Add eggs one at a time, until eggs are fully blended. Add vanilla, salt, cinnamon, nutmeg. Mix in remaining milk, stir in bread and peaches.
- Butter a 9 x 13 casserole dish. Pour mixture into casserole dish, bake for 20 minutes. Reduce oven to 300°F and continue baking for 1 hour, bread pudding is done when the center has a slight jiggle but mostly stiff.
- While bread pudding is baking, make caramel sauce: In a large pot over high heat add the sugar water and salt to a pot, cook for 5 minutes or until sugar melts and turns a caramel color. Remove from heat, add the heavy cream, the sugar will steam and bubble up. Cook caramel over a low heat, stir until sauce smooths out.
- Serve peach bread pudding hot with caramel sauce.
Notes
- Use day-old bread for the best texture; slightly dry bread absorbs the custard without becoming mushy.
- If your bread is fresh, dry the cubes in a 200°F (95°C) oven for 10 to 15 minutes before adding the custard.
- Brioche, challah, French bread, Italian bread, croissants, sourdough, or your favorite gluten-free artisan loaf all work well in bread pudding.
- If you need a gluten-free option, substitute your favorite gluten-free artisan loaf for the sourdough bread.
- Soak the bread mixture for 30 minutes before baking if you have extra time, so the custard can fully absorb.
- Fresh peaches provide the best flavor when in season, but frozen or canned peaches can also be used. If using frozen peaches, do not drain the thawed liquid because it carries a lot of peach flavor.
- If your peaches are very ripe and sweet, reduce the sugar by about 25% so the bread pudding does not become overly sweet.
- The recipe can be halved for a smaller portion or doubled for a larger gathering.
- Use oat milk or almond milk with coconut cream to make a dairy-free version.
- Salted butter can be used instead of unsalted butter, but omit the kosher salt from the custard if you make that swap.
- Store-bought caramel sauce can be used if you do not have time to make homemade caramel.
- Simmer the caramel sauce for about 5 minutes to thicken it. Add a pinch of salt to the caramel sauce to enhance the flavor and keep it from tasting flat.
- Use heavy whipping cream for a rich caramel sauce; half-and-half works as well if that is what you have.
- Re-warm caramel sauce in the microwave or in a saucepan before serving so it pours smoothly over the bread pudding.
- Serve warm peach bread pudding with vanilla ice cream, vanilla sauce, whipped cream, or salted caramel sauce.
- Here are some more of my bread pudding recipes: New Orleans Bread Pudding with Bourbon Sauce and Banana Bread Pudding
Ellen R Collins says
Hello chef Kenneth,
I just watched you make your peach bread pudding with caramel sauce. I really would like to try it but I need to know what I can use in place of milk in the recipe. I'd like to try oat milk since I can't have soy and I'm not too particular about nut milks. Do you have a suggestion? I would love to try your recipe.
Ellen
Kenneth says
Hello Ellen, absolutely. You can use any milk of choice. Looking forward to seeing your creation!